By Saumya Singh
Kebabs have always been the distinguishing factor of Lucknowi cuisine with admirers from across the globe. These six kebabs from the Awadhi Courts must be on your food list when in the city.
Considered mostly as an appetiser, seekh kebabs are known for their signature elongated-log shape and the flavours of coriander and green chilli that spice up the meat.
Known to be the Shaan-e-Awadh of Lucknowi cuisine, galouti kebabs need no introduction. The flavourful kebabs made with lamb or beef meat melt in the mouth, hence the name galouti.
Although similar to Seekh Kebabs in shape, Kakori kebabs are known for their extra melt and finely minced texture with the flavourful punch that they have by adding caramelised onions in their preparations.
Reshmi Kebabs as the name suggests are juicy, silky-textured and delectable. Also known as Malai kebabs, they are made of chicken pieces marinated in yoghurt, cashew and almond paste and cream.
They are Lucknow’s second most popular kebabs and are made of finely minced mutton flavoured with chillis, coriander, and other rich spices.
Image Credit: Delish/Instagram
Boneless chicken cubes infused in an aromatic green paste of coriander, mint, and other exotic spices make Hariyali Kebabs the most exquisite choice on the kebab platters.
Image Credit: Delish/Instagram